CURRANT BREAD
A RELIABLE RECIPE. Ingredients: 21b. flour, loz. yeast, 1 lb. sugar, -Jib. butter, 2 eggs, J- pint milk, Jib. currants, | teaspoon salt. Method: Put-half the flour into a warm basin. Cream the yeast and one teaspoon of sugar together and add the warm milk. Pour this into the flour and gradually mix to a smooth batter. Leave to rise for an hour. Clehn currants and rub butter into the other pound of flour, then add the currants and remainder of sugar. Beat the eggs and add to the risen batter, then add other ingredients and leave to rise for another hour. Form into loaves, put in pans and allow to rise again. Bake in a moderate oven about three-quar-ters of an hour.
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Wairarapa Times-Age, 21 April 1939, Page 8
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124CURRANT BREAD Wairarapa Times-Age, 21 April 1939, Page 8
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